Hey lovers! ♥ Valentine’s Day is just around the corner! Do you love it or loathe it? To be honest, I’m a little conflicted so it got me thinking. And I thought I’d share a little thought from my heart to yours…
Whatever your thoughts of Valentine’s Day, I have an utterly delicious raw vegan treat for you to impress your loved one, or make it for a special occasion. I can’t help but be excited over this recipe as it’s the first time I’ve made a raw dessert and I impressed myself with how it turned out!
To be honest I have NEVER been into Valentine’s Day. Last year at 30 years old was the first time I’d ever actually gone on a V-Day date. My incredibly sweet boyfriend surprised me by turning up to my home with a picnic basket and bottle of champagne and we had a picnic in the park. Sweetest date ever! Every other year before I had met him I made it clear I refused to celebrate Valentine’s Day. Hated it. No kidding. I thought Valentine’s Day was a cheesy hallmark day forcing people to spend money on overpriced flowers, gifts and dinners to show their love. I just couldn’t understand why we needed a specific day to remember to do something nice for our partners. Shouldn’t we be doing this everyday?! The funny thing is I actually love romance and showing kindness and love. I just didn’t like the idea of being forced into it.
I’m incredibly blessed that I am with someone who every single day does or says something so nice to me, not just on Valentine’s Day. It’s the little gestures daily that mean so much. Words, touch, affection, support and love. So I think Valentine’s Day serves us as a good reminder to show our partners love daily but also to show appreciation for every little thing they do for us daily.
Regardless of whether you’re single or loved up, love or hate Valentine’s Day, show love and kindness every day of the year. To our loved ones, our friends, family, pets and to the world around us. Cos’ this world could do with a little more love and peace…
Now on to the recipe. Just remember this is designed as a “treat”, something you would have a small amount of on occasion. Regardless of the fact that it is made with healthy nourishing ingredients its also very nutrient dense (i.e. it has a lot of calories). Whilst I don’t advocate counting calories we still need to be mindful of the food we eat and what is in it. I live a balanced life and enjoy healthier treats like this, but I only eat them occasionally not weekly or daily.
You will need a high powered food processor for this recipe as well as time to make ahead as you need to freeze it in between each layer. Or if you’re in Melbourne, feel free to hit me up to make you a custom made one for a birthday, baby shower, engagement party or any other event you have on!
Enjoy! ♥ Tris
Raw Vegan Raspberry Cheesecake Bites
- 1 cup medjool dates, pitted
- 1 cup raw buckwheat groats
- 1/2 cup shredded coconut
- 1 tablespoon raw cacao
- 2 tablespoons water
- 2 1/2 cups raw cashews, soaked in warm water overnight
- 1 1/4 cup frozen raspberries
- 1/2 cup coconut water
- 1/3 cup maple syrup
- 2 tablespoons coconut oil
- 1 vanilla bean, seeds scraped out. Or 1/2 teaspoon of vanilla powder or vanilla extract
- juice from 1/2 lemon
- pinch of salt
- 50g dark chocolate + extra frozen raspberries to decorate
- Soak cashews overnight in warm water then drain water out in a strainer.
- Start with the base by soaking dates in warm water for 15 minutes, then drain water out. Line a baking tin or round cake tin (if you want to make a traditional cheesecake) with baking paper.
- Blend all the base ingredients in a food processor until combined. Put into baking tin and press down with a spoon or spatula until smooth. Freeze whilst you make the filling.
- Blend the cashews, coconut water, maple syrup, coconut oil, vanilla bean seeds, lemon juice and salt in food processor until smooth. This may take a few minutes.
- Spoon half the mixture out into a bowl. Add 1/2 cup frozen raspberries and fold through. Place into the fridge for later use.
- With the remaining mixture still in the food processor, add 3/4 cup raspberries, and blend again until smooth.
- Pour the blended raspberry (pink) mixture on top of the base and set in the freezer for 2-4 hours.
- Once firm, pour the remaining mixture (white with raspberries folded through) on top of the cheesecake. Freeze again for 2-4 hours until set.
- Melt the dark chocolate in a bowl over a simmering saucepan, until just melted (do this on low heat and be careful not to burn the chocolate. You want it just melted). use to decorate the cheesecake along with some extra frozen raspberries. Freeze for another 2 hours until the chocolate is set (I froze mine overnight).
- Gently remove the cheesecake from the baking tin and let it defrost for about 1 hour in the fridge before serving. Alternatively you can cut into mini bites like I did and keep frozen until you want to eat them! A perfect idea to keep mini healthy treats on hand when needed. Enjoy!